Bardi's Steak House56 York St, Toronto, ON
16 YP ratings
By Patricia Noonan
Chef: Trista Sheen
Where: Bar Begonia
Describe your current food style: French influenced, quite delicate.
Your training: George Brown College, Culinary Management. My externship was at Scaramouche.
Where you have traveled to inform your culinary skills: London, Australia, parts of Spain including Barcelona.
Restaurants where you’ve worked: Scaramouche for six years, Crush Wine Bar (six years), Automat in London, Pello and Glass Restaurant (Hilton Hotel) in Sydney Australia, and also the TV show Top Chef Canada - Season Two.
Biggest culinary influence: Keith Frogget and Carolyn Reid at Scaramouche.
Meal of the moment: Thai food, especially Panang curry.
Favourite food/wine pairing: I love gruner veltliner with ceviche, preferably made with scallops.
Junk food passion: I love lightly salted Lays chips with tzatziki.
Comfort food: Anything that someone else cooks for me… or KD.
Fave Toronto resto: Edulis. Favourite meal ever.
Fave Toronto bar: Bar Begonia and its also a toss up between 1602 and Swandive.
Cookbook you cannot live without: My go-to is the Martha Stewart Baking Book. Her recipes are always en pointe.
Most important tool in the kitchen: Sharpies!
What’s exciting about the industry for you still: Everyday is different… especially all the ingredients when the seasons change. That’s cool.
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